Slow Cooked Lamb Shanks with Pearl Barley
This delicious stew made with lamb shanks and pearl barley comforting on the tastebuds too, For mininmal fuss there is a recipe using a slow cooker too.
2 hours 30 minutes
- 4 lean lamb shanks
- 2 tablespoons rapeseed or olive oil
- 1 onion, peeled and sliced
- 500g baby carrots, tops removed or 4 medium carrots, peeled and roughly sliced
- 2 garlic cloves, peeled and chopped
- 2 large sprigs fresh rosemary leaves, roughly chopped
- 2 bay leaves
- 1 x 568ml bottle sweet cider
- 600ml good, hot lamb stock
- 150g pearl barley
- 1 tablespoon runny honey
- 280g marrow (deseeded) or courgettes, roughly chopped
Heat the oil in a large flame/heatproof casserole dish with a lid, season the lamb and cook for 2-3 minutes until the lamb are brown all over. Remove and set aside.
Preheat the oven to 170°C, 150°C, Fan, Gas Mark 3.
In the same pan add the onion, carrots, garlic and herbs. Cook gently for a few minutes until lightly coloured. Add the cider, stock, barley and honey.
Return the lamb shanks to the dish, cover and transfer to the oven and cook for 2 hours.
Remove from the oven and add the marrow or courgettes. Stir gently, cover and return to the oven and continue to cook for a further 30 minutes.
Serve with herb mash.